These are candy bar waffles that you would go for 'nuts', and let them have the taste of the candy bar of the same name. The advantage is that you make these waffles in a large quantity, so that you are immediately provided with your breakfast for 5 days! So a small effort for a lot of fun. The dates are the natural caramel, the vanilla whey is the nougat and the hazelnuts, they just keep themselves nice, so the entire candy bar is complete in 1 delicious warm waffle. In addition, you can boost these waffles considerably by sprinkling them generously with the 0% Syrup chocolate hazelnut, and as the name suggests you don't add any extra calories!
If you want to give the waffles their own taste, add your own favorite ingredients to the basic recipe.
Don't have a waffle maker? Then you can also bake this batter fine in a frying pan like thick pancakes.
Nutritional value per item
Carbohydrates: 20,7 gr.
Fats: 9,3 gr.
Proteins: 12 gr.
Ingredients (10 pieces)
- 250 gr. whole wheat flour
- 300 gr. unsweetened almond milk / skimmed milk
- 40 gr. mild olive oil + extra to grease the waffle iron
- 1 tsp. vanilla aroma
- 2 tsp. baking powder
- 100 gr. vanilla (cinnamon) Whey Delicious
- pinch of salt
- 50 gr. hazelnuts
- 50 gr. dates
Preparation method Candybar Waffles
- Chop the hazelnuts and roast them in a frying pan without butter or oil until golden brown (about 5 minutes).
- Mix all ingredients of the basic waffle in a mixing bowl. Then cut the dates into small pieces and add them to the batter together with the roasted hazelnuts.
- Heat the waffle iron and grease it with some olive oil (the best thing to do is use an olive oil spray, then the iron is nicely greased evenly). Distribute 2 thick spoons of batter here (that's about 1/10 of the batter).
- Bake the waffles in about 3-5 minutes until golden brown and done. Sprinkle generously with the 0% Syrup chocolate hazelnut and possibly some fresh fruit. Bon appétit!
More delicious recipes like this? Then view it quickly XXL Nutrition Recipe Book!
In collaboration with Anneloes Beverwijk